Cameline Sauce - the ketchup of the Middle Ages - a cinnamony sweet & sour sauce that's brilliant on succulent D'Artagnan squab or even a burger!
A Spanish style salad of poached dove (or squab), preserved garlic, roasted red peppers, pine nuts, green onions and parsley.
Huckleberry (or blueberry) BBQ sauce is a revelation: Sweet, tart and spicy all at once. Such a pretty color, too! Here it is on grilled doves.
[FEATURE] roast squab for salad recipe from the Chez Panisse Menus cookbook ... from now on, we're having salad for dessert
Squab from D'Artagnan with an insanely good Port Currant sauce -- part of a recreation of a 1906 dinner for Mark Twain.
Dove breasts encrusted with sunflower seeds, served over beans and a cilantro-green chile sauce - topped with a fried quail egg.
Grilled wild doves Spanish style, with sage, rosemary and smoked paprika.
Pastilla, Bastilla, Bisteeya, B’stilla, Bstilla… or whatever the heck you want to call it.
Putting the Turducken to shame: turkey, goose, chicken, pheasant, partridge, pigeon squab, Aylesbury duck, Barbary duck, poussin, guinea fowl, mallard and quail along with herb and fruit stuffings.